Homemade Strawberry Ice-cream

Source: Wedding by Salwah

Ingredients:
4 egg yolks
60g castor sugar
200ml fresh milk
300ml whipping cream ~ beat lightly
1/2 tsp vanilla/strawberry extract
2 tbsp strawberry pie filling (I use strawberry jam)
Strawberry filling & Strawberries ~ Decoration

Direction:

1. In a pot, heat 100ml fresh milk just over a simmer.  Do not boil.
2. In another bowl, whisk together the egg yolks, sugar & the balance half of fresh milk.
3. To temper the egg yolks mixture, pour slowly the hot milk into the egg yolks & whisk at the same time.  Then return the egg yolks mixture back into the pot.
4. Cook, being careful not to boil, until the mixture begins to thicken (about 80-86 deg C) into a custard and will coat the back of a spoon. You do not want to over cook this or the eggs will start to scramble.
5. Pour the custard though the strainer set over the bowl on ice. The strainer will catch any bits of egg which might have over-cooked. Stir the custard until cool and then cover and refrigerate until completely cold about 1-2 hours or overnight.
6. Whipped the heavy cream till foamy & fold in the custard mixture.

Freeze the ice cream according to the manufacturer’s instructions and add the strawberries in at the end during the last 5 minutes of churning.

Put in air-tight container & freeze overnight before consume.